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One-Pan Orzo alla Vodka 🍝
I have tried vodka sauce all over the place, and I always come back to mine. This is the one-pan, 30-minute version made with orzo, so the little pasta drinks up that blushing, creamy tomato-vodka sauce and turns almost risotto-like. It is a little fancy and a lot comforting, the kind of dinner that tastes like a restaurant but really came out of one pan on a Tuesday. Top it with fresh basil and parm. Buon appetito!
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Equipment
- 1 Dutch Oven or Stock Pot
Ingredients
- 1 tbsp Olive Oil
- 1 4 oz Package Pancetta
- 3 tbsp Butter
- 4 cloves Garlic, minced
- 1 whole Medium White/Yellow onion, diced
- 1/4 cup Vodka
- 1 6 oz can Tomato paste
- 1 tsp Red pepper flakes
- 1 tsp Salt
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Uncooked Orzo pasta
- 1/2 cup Parmesan, grated fresh
- 1 tbsp Fresh basil, chopped
- Salt and Pepper, to taste if needed
Instructions
- In a Dutch oven or stock pot, add oil over medium heat
- Add pancetta and cook until crispy (about 4-5 minutes).
- Add butter and melt.
- Add Onions and sauté for about 3 minutes until somewhat softened.
- Add garlic and cook for another minute.
- Add vodka and allow to bubble for 30 seconds untouched.
- Cook down for 2 minutes.
- Add tomato past and stir.
- Cook for 3 minutes (this helps remove any bitterness).
- Add red pepper flakes and salt.
- Turn heat on medium-high. Add chicken broth, heavy cream and uncooked Orzo.
- Bring to a boil and from point, cook it for 10 minutes uncovered.
- Stir often. If you don't, it will begin to stick to the bottom of the pot.
- At about the 5 minute boiling mark, turn heat down to medium-low or low.
- It should be bubbling but not rigorously boiling.
- Once Orzo is al dente, remove from heat and add grated parmesan cheese and basil.
- Cover for 3-5 minutes (no heat) until desired consistency is reached.
- Enjoy!
Nutrition
Tips for Making This Recipe
Cook the orzo right in the sauce so it absorbs all that flavor — stir often so it doesn’t stick. A good tomato paste matters here; let it caramelize for a minute before the liquid goes in. Finish off the heat with the cream so it stays smooth, and add a little pasta water or broth if it tightens up.
Frequently Asked Questions
Do I have to use vodka?
The vodka brightens the sauce and balances the tomato, but you can leave it out — just simmer a bit longer to mellow the tomato paste.
Why orzo instead of penne?
Orzo soaks up the sauce and goes creamy and risotto-like in one pan. Penne alla vodka is the classic if you prefer it.
Can I add protein?
Crispy pancetta or seared chicken are both lovely stirred in.
Can I make it ahead?
Best fresh since orzo keeps absorbing liquid, but you can reheat with a splash of broth to loosen it.
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